15 Meal Prep Stew Recipes To Simplify Your Week

There’s something magical about a pot of stew simmering away, filling the kitchen with rich aromas and promising a hearty meal. I’ve discovered 15 meal prep stew recipes that have truly transformed my weekly cooking routine. They’re perfect for those hectic days when you crave comfort with minimal fuss. Each recipe offers unique flavors, waiting to be explored. Curious to find out which stew will become your new favorite staple?

Classic Beef Stew

Classic Beef Stew is a comforting and hearty dish that’s perfect for meal prepping. This savory stew is rich in flavor, featuring tender chunks of beef, a medley of vegetables, and a robust broth that melds together beautifully as it simmers. It’s a versatile dish that can be enjoyed on its own or paired with a side of crusty bread. Perfect for those cold nights or when you need a meal that’s both satisfying and simple to reheat throughout the week.

To make this Classic Beef Stew, you’ll need a good quality cut of beef like chuck roast, which becomes melt-in-your-mouth tender after slow cooking. The combination of onions, carrots, and potatoes adds a natural sweetness and substance to the stew, while herbs like thyme and bay leaves enhance its aromatic qualities. With a little bit of prep and patience, you can create a stew that’s sure to become a favorite in your meal prep rotation.

Ingredients (serves 4-6):

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 2 tablespoons tomato paste
• 3 large carrots, sliced
• 3 large potatoes, peeled and cubed
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Brown the Beef: Begin by heating 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. In batches, add the beef to the pot, searing each side until browned (about 5 minutes per batch). Remove the beef from the pot and set aside.
2. Cook Aromatics: In the same pot, add the remaining tablespoon of oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Build the Base: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually add the beef broth, stirring to dissolve the flour into the broth, ensuring no lumps remain.
4. Combine Ingredients: Stir in the tomato paste, Worcestershire sauce, thyme, and bay leaves. Return the beef to the pot along with the carrot slices and potato cubes. Bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally, scraping the bottom of the pot to prevent sticking.
6. Finish with Peas: About 10 minutes before serving, add the frozen peas to the stew and stir to combine. Allow them to heat through.
7. Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

For the best results, give the stew time to cool after cooking, and store it in meal prep containers for easy reheating throughout the week. The flavors will continue to meld and improve after a day or two in the fridge.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to naturally thicken the broth. This dish also freezes well, so consider making a double batch and freezing half for a convenient future meal.

Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew is the ultimate comfort food, perfect for those who want a nutritious and filling meal without spending hours in the kitchen. This stew combines tender chicken pieces with a medley of vibrant vegetables, all simmered in a rich and flavorful broth.

It’s an ideal meal prep recipe as it keeps well in the fridge and even improves in flavor over time, making it a wonderful option for busy weeknights or lazy weekends.

The beauty of this stew lies in its versatility; you can easily swap out vegetables based on what you have on hand, making it a great way to clear out your fridge. Serve it with crusty bread to soak up the delicious broth, or enjoy it on its own for a satisfying meal.

This recipe yields 4-6 servings, ensuring you have enough to enjoy throughout the week or to share with family and friends.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• Salt and pepper to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 3 stalks celery, sliced
• 2 large potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 cups chicken broth
• 1 cup frozen peas
• 2 tablespoons flour
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Chicken: Heat the olive oil in a large pot over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the pot. Sear the chicken for about 5-7 minutes, until browned on all sides. Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Vegetables: Stir in the carrots, celery, potatoes, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Build the Broth: Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the stew. Add the thyme, rosemary, and bay leaf, then pour in the chicken broth. Stir to combine.
5. Simmer the Stew: Return the chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add the Peas: About 5 minutes before the stew is done, stir in the frozen peas. They’ll cook quickly and add a pop of color.
7. Finish and Serve: Remove the bay leaf and stir in the fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, with bread on the side if desired.

Extra Tips: For a richer flavor, consider using chicken stock instead of broth. If you prefer a thicker stew, you can mash some of the potatoes into the broth.

This stew can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of water or broth if the stew has thickened too much. Enjoy experimenting with different vegetables or herbs to suit your taste!

Vegan Lentil and Sweet Potato Stew

Vegan Lentil and Sweet Potato Stew is a hearty and comforting dish that’s perfect for meal prep. Packed with protein-rich lentils and nutrient-dense sweet potatoes, this stew isn’t only satisfying but also incredibly nourishing. It’s a great choice for those looking to enjoy a meat-free meal that’s full of flavor.

The combination of aromatic spices and herbs makes this stew a delicious and healthy option for lunch or dinner. This stew is also versatile, allowing you to customize it with your favorite vegetables or adjust the spices to suit your taste. It’s easy to prepare and stores well, making it an ideal choice for those who want to plan their meals ahead.

Whether you’re looking to warm up on a chilly day or simply enjoy a wholesome meal, Vegan Lentil and Sweet Potato Stew is sure to become a staple in your meal prep routine.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 medium sweet potato, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups chopped kale or spinach
• Salt and black pepper to taste
• 2 tablespoons lemon juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Spices: Sprinkle the ground cumin, coriander, smoked paprika, turmeric, and cayenne pepper (if using) over the onion and garlic. Stir well to coat the aromatics with the spices, cooking for an additional minute to release their flavors.
3. Combine the Main Ingredients: Add the diced sweet potato, lentils, vegetable broth, and diced tomatoes to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the sweet potatoes and lentils are tender.
4. Incorporate the Greens: Once the sweet potatoes and lentils are cooked, stir in the chopped kale or spinach. Allow the stew to simmer for another 5 minutes, just until the greens are wilted.
5. Season and Serve: Remove the stew from the heat and stir in the lemon juice. Season with salt and black pepper to taste. Ladle the stew into bowls and garnish with fresh cilantro before serving.

Extra Tips:

When cooking Vegan Lentil and Sweet Potato Stew, it’s essential to recognize that the consistency of the stew can be adjusted to your liking. If you prefer a thicker stew, you can simmer it uncovered for a few extra minutes to reduce the liquid. Conversely, if you like a soupier texture, feel free to add more vegetable broth.

This stew also freezes well, so consider making a double batch to have on hand for future meals. Finally, for added depth of flavor, consider adding a splash of coconut milk or a dollop of plant-based yogurt when serving.

Moroccan-Style Lamb Stew

Moroccan-Style Lamb Stew is a rich, aromatic dish that brings the vibrant flavors of North Africa to your kitchen. This hearty stew combines tender lamb pieces with an array of spices, vegetables, and sweet dried fruit, creating an exotic blend that’s both comforting and satisfying. Perfect for meal prepping, this stew can be made in advance and stored for future meals, making dinner time both easy and delicious.

The key to this dish lies in the balance of spices such as cumin, coriander, and cinnamon, which infuse the lamb with their warm, fragrant notes. Additionally, the use of preserved lemon and olives adds a tangy, briny contrast to the sweetness of apricots. Slow-cooked to perfection, the lamb becomes melt-in-your-mouth tender, while the stew develops a deep, complex flavor profile. This recipe serves 4-6 people, making it ideal for family meals or entertaining guests.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 cups beef or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup dried apricots, halved
• 1/2 cup green olives, pitted and sliced
• 1 preserved lemon, rinsed and chopped
• 2 carrots, sliced
• 2 zucchinis, sliced
• 1/4 cup fresh cilantro, chopped

Cooking Instructions:

1. Preparation of Ingredients: Begin by preparing all your ingredients. Chop the onion, mince the garlic, and cut the lamb into cubes. Rinse and chop the preserved lemon, and slice the carrots and zucchinis.
2. Brown the Lamb: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the lamb cubes in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides, which should take about 5-7 minutes per batch. Remove the lamb and set aside.
3. Cook the Aromatics: Lower the heat to medium and add the chopped onion to the pot. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add Spices: Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper (if using), salt, and black pepper. Cook the spices for about 1 minute to release their flavors.
5. Combine Ingredients: Return the browned lamb to the pot. Add the beef or chicken broth, diced tomatoes, and dried apricots. Stir well to combine all the ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 1.5 to 2 hours, or until the lamb is tender.
7. Add Vegetables and Final Touches: Add the sliced carrots, zucchinis, green olives, and preserved lemon to the pot. Continue to simmer uncovered for an additional 20-30 minutes, or until the vegetables are tender and the stew has thickened slightly.
8. Finish and Serve: Adjust the seasoning to taste and stir in the freshly chopped cilantro just before serving. Serve the Moroccan-Style Lamb Stew hot, ideally over a bed of couscous or with crusty bread to soak up the flavorful sauce.

Extra Tips:

For best flavor, consider marinating the lamb in the spices and olive oil overnight before cooking. This allows the meat to absorb the spices deeply, enhancing the dish’s overall taste.

If you prefer a thicker stew, you can remove the lid during the last 20 minutes of cooking to let more liquid evaporate. Additionally, this stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it an excellent choice for meal prep.

If frozen, reheat gently on the stove or in a slow cooker to retain the best texture and flavor.

Spicy Sausage and Kale Stew

Spicy Sausage and Kale Stew is a hearty and flavorful dish perfect for meal prep. This stew combines the savory taste of sausage with the earthy flavors of kale, all brought together in a spicy and rich broth. It’s a comforting dish that not only satisfies your taste buds but also nourishes your body with wholesome ingredients.

Ideal for a cozy dinner or as a make-ahead meal, this stew is sure to become a staple in your meal prep routine.

The beauty of Spicy Sausage and Kale Stew lies in its simplicity and versatility. You can easily adjust the spice level to suit your preference and even switch up the vegetables based on what’s in season or available in your pantry. The stew is best served warm, accompanied by a crusty piece of bread to soak up every delicious drop.

It’s perfect for serving 4-6 people, making it an excellent choice for family meals or leftovers throughout the week.

Ingredients for 4-6 servings:

• 1 pound spicy sausage (such as Italian or chorizo)
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 6 cups chicken or vegetable broth
• 2 cups diced tomatoes (canned or fresh)
• 4 cups chopped kale, stems removed
• 2 large potatoes, peeled and diced
• Salt and pepper to taste
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf

Cooking Instructions:

1. Prepare the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Remove and set aside.
2. Sauté Aromatics: In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the red pepper flakes and cook for an additional minute to release the spices’ flavors.
3. Build the Broth: Pour in the chicken or vegetable broth and add the diced tomatoes. Stir in the smoked paprika, thyme, and bay leaf. Bring the mixture to a boil.
4. Add Vegetables: Once boiling, add the diced potatoes to the pot. Reduce the heat to a simmer and let cook for about 15 minutes, or until the potatoes are tender.
5. Incorporate Kale and Sausage: Add the chopped kale and the cooked sausage back into the stew. Stir well to combine and continue to simmer for another 5-10 minutes, allowing the kale to soften and the flavors to meld together.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy while hot.

Extra Tips: When making Spicy Sausage and Kale Stew, feel free to experiment with different types of sausage or add additional vegetables like carrots or bell peppers for extra nutrition.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to thicken the broth. For added depth of flavor, consider deglazing the pot with a splash of white wine before adding the broth.

This stew stores well in the refrigerator for up to four days or can be frozen in individual portions for easy future meals.

Thai Coconut Curry Stew

Thai Coconut Curry Stew offers a perfect blend of exotic flavors, combining aromatic spices with the creamy richness of coconut milk. This dish is a delightful comfort stew that brings together the vibrant tastes of Thai cuisine in one pot, making it a splendid choice for meal prep.

It’s both satisfying and nutritious, with a mix of fresh vegetables, protein, and spices that are sure to warm your soul and tantalize your taste buds.

Whether you’re a fan of Thai food or looking to explore new culinary adventures, this stew is an excellent introduction to the flavors of Southeast Asia. It’s easy to prepare and can be customized according to your preferences, so feel free to adjust the level of spice or add in your favorite vegetables.

This recipe serves 4-6 people, making it ideal for family dinners or to have leftovers for the week.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 2 cups chicken or vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (or tofu for a vegetarian option)
• 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini), chopped
• 1 cup snap peas
• 1 red chili, sliced (optional)
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add Curry Paste: Add the red curry paste to the pot, stirring continuously for 1-2 minutes. This step helps to release the flavors of the curry paste.
3. Simmer the Stew: Pour in the chicken or vegetable broth and coconut milk. Stir in the fish sauce, soy sauce, and brown sugar. Bring the mixture to a gentle simmer.
4. Cook the Protein: Add the chicken pieces (or tofu) to the pot, ensuring they’re submerged in the liquid. Allow them to cook for about 10-12 minutes, or until the chicken is fully cooked through.
5. Incorporate Vegetables: Add the mixed vegetables and snap peas to the stew. Continue to simmer for another 5-7 minutes, or until the vegetables are tender yet still vibrant.
6. Finish with Flavor: Stir in the sliced chili (if using) and lime juice. Taste and adjust the seasoning with more fish sauce, soy sauce, or sugar as needed.
7. Serve and Garnish: Ladle the stew over bowls of cooked jasmine rice. Garnish with fresh cilantro and serve hot.

Extra Tips:

When making Thai Coconut Curry Stew, feel free to experiment with different vegetables or protein sources based on what you have available.

For a spicier dish, increase the amount of red curry paste or add more sliced chili. If you’re prepping this meal in advance, store the stew and rice separately to prevent the rice from absorbing too much liquid.

Reheat the stew gently over the stove to maintain its texture and flavor.

Slow Cooker Pork and Apple Stew

Slow Cooker Pork and Apple Stew is a hearty and comforting dish perfect for meal prep, especially during the colder months. This recipe combines tender pieces of pork with the sweetness of apples, creating a delightful balance of flavors that meld together beautifully in a slow cooker. The long, slow cooking process allows the pork to become melt-in-your-mouth tender while the apples break down, infusing the stew with their natural sweetness.

This dish isn’t only delicious but also very convenient, as it requires minimal effort and can be prepared ahead of time, making it an excellent choice for busy weeknights or a relaxing weekend meal.

The beauty of this stew lies in its simplicity and the way it fills your home with a wonderful aroma as it cooks. The combination of savory and sweet, along with the subtle spices, turns this stew into a comforting bowl of goodness. Serve it with crusty bread or over a bed of rice or mashed potatoes for a complete meal. This recipe is designed to serve 4-6 people, making it ideal for family dinners or for preparing ahead and storing in individual portions for easy weekday lunches.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium apples, peeled, cored, and chopped
• 2 cups chicken broth
• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 3 large carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed

Instructions:

1. Prepare the Pork: In a large skillet, heat the olive oil over medium-high heat. Add the cubed pork shoulder and brown on all sides, about 5-7 minutes. This step adds a depth of flavor to the stew. Once browned, transfer the pork to the slow cooker.
2. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Transfer the onions and garlic to the slow cooker.
3. Add Ingredients to Slow Cooker: Add the chopped apples, chicken broth, apple cider, apple cider vinegar, Dijon mustard, honey, thyme, salt, pepper, and bay leaves to the slow cooker. Stir well to combine, making certain the pork is submerged in the liquid.
4. Add Vegetables: Add the sliced carrots and cubed potatoes to the slow cooker. Stir to mix them evenly with the pork and apple mixture.
5. Cook the Stew: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The pork should be tender, and the vegetables should be cooked through.
6. Final Adjustments: Before serving, taste the stew and adjust seasoning if necessary. Remove the bay leaves before serving.

Extra Tips:

For an even richer flavor, consider searing the pork in batches to avoid overcrowding the skillet, which guarantees better browning. You can also experiment with different apple varieties to find your preferred level of sweetness.

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last hour of cooking. This stew can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months, making it perfect for meal prep.

Italian White Bean and Kale Stew

Italian White Bean and Kale Stew is a hearty and nutritious meal perfect for meal prepping. This stew is a wonderful combination of flavors and textures, with tender white beans, vibrant kale, and aromatic herbs creating a comforting dish that’s both satisfying and healthy. The rich broth, infused with garlic and tomatoes, complements the earthy taste of kale and the creaminess of the beans, making it an ideal meal for cooler days or when you need a wholesome dish to warm you up.

This recipe is designed for 4-6 servings, making it perfect for families or for preparing meals for the week. The stew isn’t only delicious but also full of nutrients, thanks to the inclusion of kale, a superfood rich in vitamins and minerals. Plus, the white beans provide a good source of protein and fiber, making this dish a well-rounded meal. Prepare this stew once, and you’ll have a healthy and flavorful meal ready to go whenever you need it.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, and sauté for about 5 minutes until it becomes translucent.
2. Add Aromatics and Vegetables: Stir in the minced garlic, sliced carrots, and celery. Cook for additional 2-3 minutes until the vegetables start to soften and the garlic is fragrant.
3. Incorporate the Spices: Add the dried thyme, oregano, and red pepper flakes to the pot. Stir well to coat the vegetables with the spices and cook for another minute.
4. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Stir the mixture, bring it to a boil, and then reduce the heat to a simmer.
5. Simmer the Stew: Cover the pot and let the stew simmer for about 15 minutes, allowing the flavors to meld together and the vegetables to become tender.
6. Add Beans and Kale: Stir in the drained white beans and the chopped kale. Continue to simmer for another 5-10 minutes until the kale is wilted and the beans are heated through.
7. Season and Serve: Taste the stew and add salt and pepper as needed. Serve the stew hot, topped with grated Parmesan cheese if desired.

Extra Tips:

To enhance the flavor of this Italian White Bean and Kale Stew, consider using homemade vegetable broth if you have it on hand. This will add an extra depth of flavor to the dish.

If you prefer a thicker stew, you can mash some of the beans before adding them to the pot. This will naturally thicken the broth.

Additionally, if you’re preparing this stew for meal prep, it stores well in the refrigerator for up to 4 days and can be frozen for longer storage. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to maintain the desired consistency.

Seafood and Tomato Stew

Seafood and Tomato Stew is a hearty and flavorful dish that brings the taste of the sea directly to your table. This stew combines the richness of fresh seafood with the tangy sweetness of tomatoes, creating a delightful balance that’s both satisfying and nutritious. Perfect for meal prep, this dish can be made ahead and stored, allowing flavors to meld and deepen over time.

It’s an ideal option for a cozy family dinner or a special occasion where you want to impress your guests with minimal effort.

The stew is packed with protein from a variety of seafood, such as shrimp, mussels, and white fish, while the tomatoes provide an acidic base that enhances the overall flavor. With the addition of aromatic herbs and spices, every spoonful becomes a comforting and warming experience. This recipe serves 4-6 people, making it a versatile choice, whether you’re feeding a crowd or planning meals for the week.

Ingredients for 4-6 People:

• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned
• 1 pound white fish fillets, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 cup fish or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Seafood: Verify all seafood is cleaned and prepared. Rinse the shrimp and mussels under cold water and pat the white fish fillets dry with a paper towel.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and continue to cook for another 1-2 minutes until fragrant.
3. Build the Base: Add the diced tomatoes to the pot and stir well. Pour in the broth and white wine, if using, and bring the mixture to a simmer.
4. Season the Stew: Stir in the dried thyme, oregano, red pepper flakes, and season with salt and pepper. Let the stew simmer for about 10 minutes to allow the flavors to meld.
5. Cook the Seafood: Gently add the shrimp, mussels, and white fish pieces to the pot. Cover and let the stew simmer for about 5-7 minutes, or until the shrimp are pink, the fish is opaque, and the mussels have opened.
6. Finish and Serve: Remove the pot from the heat and stir in the fresh parsley. Serve the stew warm with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

When cooking Seafood and Tomato Stew, it’s important to not overcook the seafood to maintain its tender texture. Mussels that don’t open during cooking should be discarded, as they may not be safe to eat.

For additional depth of flavor, consider adding a pinch of saffron or a splash of hot sauce to the stew. If you prefer a thicker stew, you can mash some of the tomatoes with a fork or blend a portion of the stew before adding the seafood.

Mexican-Inspired Black Bean Stew

Mexican-Inspired Black Bean Stew is a hearty and flavorful dish that captures the essence of Mexican cuisine with its vibrant spices and wholesome ingredients. Perfect for meal prep, this stew combines the earthy flavors of black beans with the zesty notes of tomatoes, bell peppers, and cumin.

Ideal for a cozy dinner or a nutritious lunch, it’s a versatile dish that can be enjoyed on its own or paired with rice, tortillas, or a fresh salad. This stew isn’t only delicious but also incredibly easy to prepare, making it an excellent choice for busy individuals who want to enjoy homemade meals throughout the week.

With a balance of proteins, fibers, and essential nutrients, this stew serves as a complete meal for a serving size of 4-6 people, ensuring that you have enough for the whole family or leftovers for the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the Vegetables: Stir in the chopped red and green bell peppers, and cook for an additional 3 minutes until the peppers start to soften.
3. Season the Mixture: Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables with the spices, allowing the spices to release their flavors for about a minute.
4. Incorporate the Beans and Tomatoes: Add the drained black beans and diced tomatoes to the pot. Stir everything together to combine.
5. Simmer the Stew: Pour in the vegetable broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. Finish with Lime Juice: Stir in the lime juice just before serving to add a fresh, tangy note to the stew.
7. Garnish and Serve: Remove from heat and ladle the stew into bowls. Garnish with fresh cilantro for an extra burst of flavor.

Extra Tips:

For a thicker stew, you can mash some of the black beans with a fork or potato masher before adding them to the pot. This will give the stew a creamier texture.

Additionally, to enhance the smoky flavor, consider adding a chipotle pepper in adobo sauce during the cooking process. If you prefer a spicier stew, increase the amount of chili powder or add a pinch of cayenne pepper.

This dish also freezes well, so consider making a double batch to have extra servings ready for future meals.

Creamy Mushroom and Potato Stew

Creamy Mushroom and Potato Stew is a comforting and hearty meal that’s perfect for meal prepping. This dish combines earthy mushrooms, tender potatoes, and a rich, creamy broth to create a stew that’s satisfying and delicious.

It’s a versatile recipe that can be enjoyed as a main course or a side dish. Best of all, it’s easy to prepare in advance, making it an ideal choice for those who like to plan their meals ahead of time.

This stew is perfect for chilly days when you crave something warm and nourishing. The combination of mushrooms and potatoes provides a delightful texture and depth of flavor, while the creamy broth ties everything together.

It’s a vegetarian-friendly dish, but you can easily adapt it to include your favorite protein if desired. Whether you’re serving it at a family dinner or packing it for lunch, this Creamy Mushroom and Potato Stew is sure to please.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 500 grams (about 1 pound) cremini or button mushrooms, sliced
• 4 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Dice the onion, mince the garlic, slice the mushrooms, and peel and dice the potatoes.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional minute, being careful not to let it burn.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
4. Add Potatoes and Seasonings: Stir in the diced potatoes, dried thyme, dried rosemary, salt, and pepper. Mix well to combine all the ingredients.
5. Add Broth and Simmer: Pour in the vegetable broth, ensuring that the potatoes and mushrooms are covered. Bring to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
6. Make it Creamy: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour this mixture into the stew, stirring constantly to prevent lumps. Cook for an additional 5-10 minutes, allowing the stew to thicken.
7. Finish and Serve: Once thickened, taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.

Extra Tips:

When making this Creamy Mushroom and Potato Stew, feel free to experiment with different types of mushrooms for varied flavors and textures.

For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative. If you prefer a thicker stew, you can mash some of the potatoes with a fork before adding the cream mixture.

Additionally, this stew can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prepping.

Indian-Spiced Chickpea Stew

Indian-Spiced Chickpea Stew is a delightful and aromatic dish perfect for meal prep or a cozy dinner with friends and family. This comforting stew is infused with a blend of Indian spices that provide warmth and depth of flavor, making it a true treat for the senses. With its hearty texture and rich taste, this stew is both nourishing and satisfying.

It combines protein-rich chickpeas with an array of vegetables and spices, creating a balanced meal that isn’t only delicious but also filling. This recipe is ideal for those who enjoy vibrant flavors and want to explore Indian cuisine from their own kitchen. The chickpeas are simmered in a spiced tomato sauce, ensuring they soak up all the flavors, while the vegetables add a delightful freshness to the dish.

It’s a versatile recipe, allowing you to customize it with your favorite vegetables or adjust the spice level to your preference. Perfect for a serving size of 4-6 people, this dish is great for meal prepping and can be easily stored for later enjoyment.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 2 teaspoons garam masala
• 1 (28-ounce) can diced tomatoes
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 cups vegetable broth
• 2 cups baby spinach
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro for garnish

Instructions:

1. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
2. Add the Spices: Sprinkle in the cumin, coriander, turmeric, cayenne pepper (if using), and garam masala. Stir continuously for about 1 minute to toast the spices and release their aromas.
3. Incorporate the Tomatoes and Chickpeas: Pour in the canned tomatoes with their juices and the drained chickpeas. Stir well to combine and coat everything in the spices.
4. Simmer the Stew: Add the vegetable broth to the pot and bring the mixture to a simmer. Lower the heat and let it simmer gently for about 20-25 minutes, allowing the flavors to meld together and the stew to thicken slightly.
5. Add Spinach and Season: Stir in the baby spinach, allowing it to wilt into the stew. Season with salt, pepper, and the juice of one lemon, adjusting the seasoning according to your taste preference.
6. Garnish and Serve: Remove the stew from the heat and ladle it into bowls. Garnish with freshly chopped cilantro before serving.

Extra Tips: When making Indian-Spiced Chickpea Stew, feel free to adjust the spice levels based on your preference. If you prefer a milder stew, reduce or omit the cayenne pepper.

This stew also freezes well, making it ideal for meal prep. Store it in airtight containers for up to three months. When ready to eat, simply reheat on the stove over low heat, adding a splash of water or broth if needed to loosen the stew. Serve with rice or naan for a complete meal.

Turkey and Wild Rice Stew

Turkey and Wild Rice Stew is a hearty and flavorful dish perfect for meal prep. This comforting stew combines tender turkey with the nutty taste of wild rice, all simmered in a rich broth infused with savory herbs and aromatic vegetables.

It’s an ideal recipe for making in advance, as the flavors continue to deepen over time, making it even more delicious on the second or third day.

Whether you’re planning for a weeknight dinner or looking to stock your freezer with satisfying meals, Turkey and Wild Rice Stew is a versatile option. This stew is packed with protein and fiber, making it not only filling but also nutritious.

It pairs perfectly with a side of crusty bread or a fresh salad, creating a well-rounded meal that everyone will enjoy.

Ingredients (serves 4-6):

• 1 ½ pounds turkey breast, cut into 1-inch cubes
• 1 cup wild rice, rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 6 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Ingredients: Start by cutting the turkey breast into 1-inch cubes, and rinse and drain the wild rice. Chop the onion and mince the garlic. Peel and slice the carrots, and slice the celery.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 3 minutes until the onion becomes translucent and fragrant.
3. Cook the Vegetables: Add the sliced carrots and celery to the pot, and continue to sauté for an additional 5 minutes until the vegetables begin to soften.
4. Brown the Turkey: Increase the heat to medium-high and add the turkey cubes to the pot. Cook, stirring occasionally, until the turkey is browned on all sides, about 5-7 minutes.
5. Simmer the Stew: Pour in the chicken or turkey broth, and add the rinsed wild rice, dried thyme, and bay leaf. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 45-50 minutes, or until the wild rice is tender.
6. Add the Peas and Finish: Once the rice is cooked, stir in the frozen peas and let them cook for another 5 minutes. Remove the bay leaf, and adjust the seasoning if necessary.
7. Garnish and Serve: Stir in the fresh parsley just before serving. Ladle the stew into bowls and enjoy.

Extra Tips:

For best results, use a heavy-bottomed pot or Dutch oven to guarantee even cooking and to prevent burning.

If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch dissolved in water to the pot before adding the peas.

This stew also freezes well, so consider making a double batch to have on hand for quick meals. Remember to cool the stew completely before freezing in airtight containers.

Rustic Tuscan Bean Stew

Rustic Tuscan Bean Stew is a hearty and comforting dish that embodies the flavors of the Italian countryside. This stew combines robust beans, savory herbs, and fresh vegetables to create a meal that’s both satisfying and nutritious. Perfect for meal prepping, Rustic Tuscan Bean Stew can be made in large batches, stored, and enjoyed throughout the week. Its rich flavors develop even further as it sits, making leftovers even more delicious.

This stew isn’t only filling but also customizable, allowing you to incorporate various vegetables or proteins based on what you have on hand. The slow cooking process melds all the ingredients together, creating a harmony of flavors that’s sure to please your palate. Whether you enjoy it on its own or paired with a crusty slice of bread, this stew is a reflection of the simplicity and beauty of Tuscan cooking.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes
• 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 bunch of kale, stems removed and leaves chopped
• 2 tablespoons fresh parsley, chopped
• Optional: grated Parmesan cheese for serving

Cooking Instructions:

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Vegetables: Add the sliced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Season: Sprinkle in the dried thyme, rosemary, and red pepper flakes. Stir well to coat the vegetables with the herbs.
4. Incorporate Base Ingredients: Add the cannellini beans, diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Let the stew simmer for about 30 minutes, allowing the flavors to meld together. Stir occasionally and season with salt and pepper to taste.
6. Add Kale: In the last 10 minutes of cooking, add the chopped kale to the pot. Stir until the kale wilts and becomes tender.
7. Finish and Serve: Once the stew is done, stir in the fresh parsley. Serve hot, optionally topped with grated Parmesan cheese.

Extra Tips: When preparing Rustic Tuscan Bean Stew, consider using dried beans that have been soaked overnight for an even more authentic texture and flavor. If you prefer a thicker stew, you can mash some of the beans with a potato masher or blend a portion of the stew before adding the kale.

Additionally, this stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently on the stove or microwave, adding a bit more broth if needed to reach your desired consistency.

Korean Beef and Kimchi Stew

Korean Beef and Kimchi Stew is a flavorful and hearty dish that combines the richness of beef with the spicy, tangy flavors of kimchi. This stew is perfect for meal prep as it tastes even better the next day, allowing the flavors to meld together beautifully. Traditionally known as Kimchi Jjigae, this dish is a staple in Korean cuisine and is often enjoyed with a bowl of steamed rice.

The stew is made by slowly simmering beef with kimchi and a variety of seasonings, creating a deliciously complex broth that’s both comforting and satisfying. The dish is packed with protein and probiotics, making it a healthy choice for those looking to enjoy a nutritious meal. It’s a great way to use up leftover kimchi and is versatile enough to be customized with your favorite vegetables or protein.

Ingredients (serves 4-6):

• 1 pound beef chuck, cut into 1-inch cubes
• 2 cups napa cabbage kimchi, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 4 cups beef broth
• 1 block (about 14 ounces) tofu, cut into cubes
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Beef: Start by cutting the beef chuck into 1-inch cubes. Season the beef with a little salt and pepper to enhance its flavor.
2. Sauté the Aromatics: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced onion, sautéing them until the onion becomes translucent and fragrant.
3. Brown the Beef: Add the beef cubes to the pot and cook until they’re browned on all sides. This will help to lock in the juices and flavor of the beef.
4. Add the Kimchi and Seasonings: Stir in the chopped kimchi, gochujang, soy sauce, and sugar. Mix everything together well, allowing the flavors to combine.
5. Simmer the Stew: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the stew simmer for about 45 minutes to 1 hour, or until the beef is tender.
6. Add the Tofu: Gently add the cubed tofu to the pot, being careful not to break it. Let the stew simmer for an additional 10 minutes.
7. Finish and Serve: Stir in the chopped green onions and adjust the seasoning with salt and pepper to taste. Serve the stew hot, accompanied by steamed rice if desired.

Extra Tips:

To enhance the depth of flavor, consider using aged kimchi, as it has a more pronounced taste that can elevate the stew. If you prefer your stew spicier, add more gochujang or a pinch of gochugaru (Korean red pepper flakes).

For a richer broth, you can substitute part of the beef broth with a dash of dashi or anchovy stock. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the flavors will continue to develop, making it an excellent dish for meal prep.